Seasoned Tomato Sauce

1. 1

   Combine tomatoes, onion, garlic, oregano, sugar, pepper & bay leaves in a large stainless steel or enamel saucepan.

2. 2

   Bring to a boil over high heat, reduce heat & boil gently, uncovered, until very thick, about 1 1/2 hours; stir frequently.

3. 3

   Press through a food mill or coarse sieve to remove skins & seeds; add lemon juice & salt.

4. 4

   Remove hot jars from the canning kettle & ladle sauce into jars leaving 1/2 inch of head space; remove any trapped air bubbles, readjust the head space, wipe rims & apply lids until finger tight.

5. 5

   Transfer jars to the canner & set timer for 35 minutes when the water returns to a boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.